Diners' Perceptions of Quality, Value, and Satisfaction
Cornell Hotel and Restaurant Administration QuarterlyPublished 1 June 2000
Haemoon Oh
Citations360
Generate an AI Snapshot to get a quick, structured summary of this paper.
Study Snapshot
ObjectiveStudy objective
MethodsResearch methodology
PopulationPopulation studied
Sample sizeSample sizes
OutcomesStudy outcomes here
ResultsStudy results comes here
LimitationsResearch study limitations comes here
A concise AI-generated summary of the paper will appear here once you click Generate AI Snapshot.
Abstract
Restaurant managers have recited the quality mantra and sought solace in satisfaction, but customers are motivated by value.
Keywords
Business, Management and Accounting
Hospitality Research JournalMeasuring Service Quality in Restaurants: an Application of the Servqual Instrument
296 Citations1994David C. Bojanic, L. Drew Rosen
International Journal of Hospitality ManagementMeasuring quality in restaurant operations: an application of the SERVQUAL instrument
211 Citations1995Yun Lok Lee, Nerilee Hing